Bean And Celery Stew

Bean And Celery Stew
serves 4

Ingredients
1 onion, thickly sliced
4 celery sticks, chopped
1 tablespoon olive oil
2 garlic cloves, crushed
400g/14oz canned cooked haricot beans, drained
400g/14oz canned chopped plum tomatoes
1 tablespoon tomato purée
1 vegetable stock cube
salt and freshly ground
black pepper

• Sweat the onion and the celery in the oil in a large flameproof casserole dish over a medium heat until the onion is soft and starting to caramelize. Add the garlic and fry for a few more minutes.
• Add the beans, tomatoes and the tomato purée, and mix well.
• Season with salt and pepper, then crumble in the stock cube. Simmer for a further 10 minutes, then serve immediately.

Cheese And Rice Casserole

Cheese And Rice Casserole
serves 4

Ingredients
200g/7oz brown rice, cooked and cooled
3 onions, chopped
200g/7oz cottage cheese
1 teaspoon dried dill
50g/2oz Parmesan cheese, grated
125ml/4fl oz milk

• Preheat the oven to 180°C/ 350°F/Gas mark 4. Lightly grease a large casserole dish with a little vegetable oil.
• Combine all the ingredients in a bowl, making sure that they are well mixed, then pour into the prepared casserole dish. Bake in the oven for 15–20 minutes until hot and melting. Serve hot.

Hot Prawn Stew

Hot Prawn Stew
serves 4

Ingredients
2.4 litres/4pt fish stock
4 potatoes, cubed
1 large carrot, cubed
1 large onion, sliced 3 cloves
1 teaspoon ground mustard seeds
1 teaspoon granulated sugar
6 fresh red chillies, seeded and finely chopped
2 tablespoons Worcestershire sauce
450g/1lb large raw prawns, peeled and deveined

• In a large flameproof casserole dish, bring the stock to the boil, then add the potatoes, carrot and onion, and simmer for 5 minutes.
• Add the remaining ingredients except the prawns, and simmer for 15 minutes. Add the prawns and simmer for a further 6 minutes. Serve immediately.

Brown Fish Stew

Brown Fish Stew
serves 4

Ingredients
900g/2lb red snapper fillets
juice of 2 limes
2 tablespoons vegetable oil
2 tomatoes, chopped
1 tablespoon pimento berries
1 garlic clove, chopped
1/2 fresh red chilli, seeded and chopped
2 onions, sliced
salt and freshly ground black pepper

• Clean the fish, then rub with the lime juice and pat dry with kitchen paper.
• Heat the oil in a frying pan until smoking. Add the fish and fry on both sides until crisp and brown.
• Drain the oil from the pan, leaving enough to coat the bottom. Add the tomatoes, pimento berries, garlic, chilli and onions. Season with salt and pepper. Sauté until the onion is soft.
• Add 350ml/12fl oz water. Bring to the boil and reduce by half, then cover and simmer for 10 minutes. Serve hot.

Squid Casserole

Squid Casserole
serves 4

Ingredients
3 tablespoons olive oil
1 large onion, thinly sliced
2 garlic cloves, crushed
700g/11/2lb squid rings
1 red pepper, seeded and sliced
2 sprigs of fresh rosemary
150ml/5fl oz dry white wine
400g/14oz canned chopped plum tomatoes
2 tablespoons tomato purée
1 teaspoon paprika
salt and freshly ground
black pepper

• Heat the oil in a casserole dish and fry the onion and garlic until soft. Add the squid, increase the heat and continue to cook for about 10 minutes until sealed and beginning to colour.
• Add the red pepper, rosemary, wine and 250ml/9fl oz water, and bring to the boil. Cover and simmer gently for 45 minutes.
• Discard the rosemary, and add the tomatoes, tomato purée and paprika. Season with salt and pepper. Continue to simmer gently to 45–60 minutes until tender. Serve hot.

Okra Stew With Prawns

Okra Stew With Prawns
serves 4

Ingredients
1 tablespoon lime juice
450g/1lb peeled and deveined raw prawns
50g/2oz butter
6 tablespoons chopped spring onion
225g/8oz okra, topped, tailed and sliced
225g/8oz canned sweetcorn
3 tomatoes, peeled and chopped
2 fresh red chillies, seeded and sliced
1 bay leaf
1 tablespoon tomato purée
salt and ground black pepper

• Mix the lime juice with the prawns and set aside.
• Heat the butter in a frying pan and sauté the onions for 3 minutes. Add all the remaining ingredients except the prawns to the pan, and simmer for 10 minutes.
• Add the prawns and bring to the boil, then simmer for 5 minutes. Remove and discard the bay leaf, and serve hot.

Scallop Casserole

Scallop Casserole
serves 2

Ingredients
100g/4oz celery, chopped
100g/4oz onion, chopped
150g/5oz green pepper, roughly chopped
200g/7oz broccoli, chopped
350g/12oz scallops, chopped
3 eggs, beaten
200g/7oz Cheddar cheese, grated
1 teaspoon salt

• Preheat the oven to 190°C/ 375°F/Gas mark 5.
• In a frying pan, sauté the celery, onions and green pepper for 3–4 minutes. Cool slightly.
• Remove from the heat and drain. Cook the broccoli until tender.
• Put the scallops and vegetables in a casserole dish. Mix gently to distribute evenly.
• Whisk together the eggs, cheese and salt. Pour over the top of the scallops and vegetables. Bake in the oven for 35–40 minutes, and serve hot.

Tuna Fish Casserole

Tuna Fish Casserole
serves 4

Ingredients
200g/7oz thin egg noodles, boiled and drained
275g/10oz canned tuna in oil, drained
275g/10oz canned condensed mushroom soup
125ml/4fl oz sour cream
150g/5oz mushrooms, chopped
100g/4oz Cheddar cheese, grated

• Preheat the oven to 180°C/ 350°F/Gas mark 4.
• Mix together the noodles, tuna, soup, sour cream and mushrooms in a large casserole dish. Sprinkle all over with the cheese.
• Bake in the oven for about 20 minutes until cooked through. Serve hot.

Salmon Casserole

Salmon Casserole
serves 4

Ingredients
425g/15oz canned salmon
250g/9oz elbow macaroni
350g/12oz canned sweetcorn kernels, drained
150g/5oz canned chopped plum tomatoes
50g/2oz onion, chopped
250g/9oz celery, sliced
275g/10oz canned condensed
cream of mushroom soup
2 tablespoons freshly squeezed lemon juice
salt and freshly ground
black pepper

• Preheat the oven to 180°C/ 350°F/Gas mark 4.
• Drain the salmon, reserving the juices. Cook the macaroni in salted boiling water until al dente, drain and transfer to a deep casserole dish. Mix in the salmon.
• In a bowl, mix together the sweetcorn, tomatoes, onion, celery, soup and lemon juice. Season with salt and pepper, and pour over the salmon mixture. Bake in the oven for 30 minutes. Serve hot.

Halibut Casserole

Halibut Casserole
serves 8

Ingredients
450g/1lb halibut
2 bay leaves
1/2 onion, sliced
25g/1oz butter
4 tablespoons plain flour
400ml/14fl oz milk
225g/8oz Cheddar cheese, grated
salt and freshly ground
black pepper

• Preheat the oven to 180°C/ 350°F/Gas mark 4.
• Steam the halibut, bay leaves and onion for 30 minutes.
• Prepare a white sauce by combining the butter, flour, milk, salt and pepper (same bechamel sauce ).
• Break the halibut into bite-size pieces, and layer in a large casserole dish with the cheese and white sauce. Cover and bake in the oven for 35 minutes. Serve hot

Cheese And Crabmeat Casserole

Cheese And Crabmeat Casserole
serves 4

Ingredients
450g/1lb Cheddar cheese, cubed
8 slices bread, crusts removed, cubed
275g/10oz frozen crabmeat
5 eggs
600ml/1pt milk
75g/3oz butter, melted

• Preheat the oven to 180°C/ 350°F/Gas mark 4.
• Alternate layers of cheese, bread and crabmeat in a casserole dish.
• Whisk together the eggs, milk and melted butter, and pour over the layered mixture.
• Set the casserole dish in a baking tray. Carefully fill the tray with water to come halfway up the sides. Bake the casserole in the oven for 1–11/2 hours. Serve hot

Thai Jasmine Rice And Prawn Casserole

Thai Jasmine Rice And Prawn Casserole
serves 3

Ingredients
500g/1lb 2oz cold cooked jasmine rice
30 peeled and deveined cooked
tiger prawns, chopped
400g/14oz canned sweetcorn
kernels, drained
200g/7oz carrots, thinly sliced
600g/1lb 5oz ready-made mild
ginger stir-fry sauce

• Put the cooked rice in a large heavy frying pan.
• Add the prawns, sweetcorn and carrots, and cook, stirring, over a high heat for 5 minutes, until the carrots are tender.
• Pour in the sauce, and simmer for a further 5 minutes. Serve hot.

Dover sole stew

Dover sole stew
serves 4

Ingredients
400ml/14fl oz chicken stock
275g/10oz canned condensed
French onion soup
200g/7oz potatoes, cubed
175g/6oz celery, sliced
450g/1lb Dover sole, cut into
2.5cm/1in pieces
150g/5oz baby carrots
150g/5oz courgette, thinly sliced
400g/14oz canned chopped tomatoes
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary

• Put the stock, soup, potatoes and celery in a large casserole dish, and bring to the boil. Reduce the heat to medium, cover and cook for 5 minutes.
• Add the remaining ingredients and cook, covered, for a further 10 minutes or until the fish is cooked and the vegetables are tender. Serve hot.

Prawn And Spinach Stew

Prawn And Spinach Stew
serves 4

Ingredients
175g/6oz mushrooms, sliced
1 onion, chopped
1 garlic clove, minced
25g/1oz butter
25g/1oz plain flour
1/8 teaspoon ground nutmeg
1/8 teaspoon ground black pepper
1 bay leaf
400ml/14fl oz vegetable stock
225ml/8fl oz milk
225g/8oz peeled and deveined cooked prawns
200g/7oz fresh spinach, torn
75g/3oz Gruy?re cheese, Grated

• In a medium saucepan, cook the mushrooms, onion and garlic in the butter until soft. Stir in the flour, nutmeg and pepper, and add the bay leaf.
• Add the stock and milk, and cook, stirring, until the mixture has thickened. Add the prawns and cook for a further 2 minutes. Add the spinach and cheese.
• Cook and stir until the spinach wilts and the cheese melts. Remove and discard the bay lea. Serve hot.

Cod Stew

Cod Stew
serves 4–6

Ingredients
50g/2oz butter
4 carrots, chopped
2 onions, chopped
900g/2lb potatoes, sliced
4 tomatoes, sliced
11/2 tablespoons plain flour
125ml/4fl oz milk
3 cod fillets
salt and freshly ground
black pepper

• Melt the butter in a heavy saucepan. Add the carrots and onions, and sweat until soft.
• Add the potatoes and tomatoes, and season with salt and pepper.
• Pour in enough water to come to just below the top layer of tomatoes and bring to the boil. Boil slowly for 20 minutes.
• Mix the flour and milk together until smooth, and stir into the stew. Lay the cod on top of the stew, and cook for 10–20 minutes. Serve hot.

Calamari Stew

Calamari Stew
serves 4

Ingredients
3 garlic cloves, minced
2 tablespoons white wine vinegar
1 tablespoon light soy sauce
900g/2lb fresh squid, cleaned
and cut into rings
salt and freshly ground
black pepper

• Put the garlic, vinegar, soy sauce, 1 tablespoon water and salt and pepper to taste in a frying pan over a medium heat, and bring to the boil.
• Add the squid while the mixture is still boiling, and cook for another 3–4 minutes, stirring occasionally. Serve immediately.

Red snapper casserole

Red snapper casserole
serves 6

Ingredients
700g/11/2lb red snapper fillets
plain flour for dredging
50g/2oz butter
175g/6oz green chilli sauce
350g/12oz Cheddar cheese, grated
2 tablespoons chopped fresh flat-leaf parsley
salt and freshly ground
black pepper

• Preheat the oven to 180°C/ 350°F/Gas mark 4.
• Season a little flour with salt and pepper. Dredge the snapper fillets in the seasoned flour.
• Heat the butter in a frying pan, and lightly sauté the fillets on both sides, in batches if necessary.
• Transfer the fillets to a large casserole dish. Divide the chilli sauce and cheese among them. Bake for about 12 minutes.
• Sprinkle with the parsley, and serve immediately.

Sea Bass Stew

Sea Bass Stew
serves 10

Ingredients
450g/1lb back bacon rashers
1.3kg/3lb sea bass fillet, cubed
3 onions, sliced
8 celery sticks, sliced
450g/1lb carrots, sliced
600ml/1pt fish stock
4 bay leaves
850g/13/4lb canned chopped
plum tomatoes
4 large potatoes, cubed
salt and freshly ground
black pepper

• Dry-fry the bacon slowly in a large frying pan and reserve the grease.
• Steam the sea bass over 750ml/ 11/4pt water for 15 minutes.
• In a large casserole dish, sauté the onions in the reserved bacon grease until light golden brown. Add the celery, carrots and fish, and stir lightly to coat.
• Pour in the stock and 750ml/11/4pt water. Add the bay leaves and tomatoes, and season with salt and pepper. Bring to the boil, add the potatoes, reduce the heat and simmer for 40 minutes, stirring occasionally. Serve hot.

One-Pot Tuna Pasta

One-Pot Tuna Pasta
serves 4

Ingredients
2 chicken stock cubes
1/8 teaspoon freshly ground black pepper
1 teaspoon dried basil
225g/8oz elbow macaroni
100g/4oz red pepper, seeded and diced
250g/9oz frozen green beans, chopped
225ml/8fl oz milk
100g/4oz Cheddar cheese, grated
400g/14oz canned tuna in oil, drained
50g/2oz fresh flat-leaf parsley, chopped

• Bring 600ml/1pt water, the stock cubes, pepper and basil to the boil in large casserole dish.
• Gradually add the pasta, keeping the water at boiling point. Cover and simmer for 7 minutes, stirring occasionally.
• Stir the red pepper, green beans and milk into the casserole dish. Cover and simmer for 6–8 minutes until the pasta and beans are tender. Stir in the cheese, tuna and parsley until the cheese is melted. Serve immediately.

Trout Stew

Trout Stew
serves 4

Ingredients
1 teaspoon salt
1 onion, thinly sliced
225ml/8fl oz tomato juice
2 garlic cloves, crushed
4 small potatoes, diced
1 green pepper, seeded and chopped
1 medium tomato, peeled and chopped
1.2kg/21/2lb trout fillets
275g/10oz frozen green beans

• Combine all the ingredients except the trout and green beans in a large microwave-safe casserole dish. Add 50ml/2fl oz water. Cover and microwave for 10 minutes on high or until the potatoes are tender.
• Add the fish and green beans to the stew, cover, and microwave for a further 5 minutes on high. Let stand for a minute or two before serving.

Halibut Stew

Halibut Stew
serves 3

Ingredients
25g/1oz butter
1 large onion, finely chopped
2 garlic cloves, finely minced
1 small green pepper, seeded and diced
1 tomato, peeled and chopped
250g/9oz potatoes, diced
1 teaspoon dried marjoram
5 halibut fillets
salt and ground black pepper

• Melt the butter in a microwave-safe baking dish for 1 minute on high, then mix in the onion, garlic and green pepper and mix well. Microwave on high for 2 minutes. Stir well. Mix in the tomato, potatoes, 125ml/4fl oz water and marjoram. Season with salt and pepper. Stir well. Microwave for 5 minutes on a medium-high setting.
• Cut the fish into individual servings. Arrange over the hot vegetable mixture. Lightly season, cover and microwave for 5 minutes on high. Let stand for 3 minutes before serving.

Clam Stew

Clam Stew
serves 6

Ingredients
18 fresh clams
2 tablespoons olive oil
175g/6oz onion, chopped
1 teaspoon chopped garlic
850g/13/4lb canned chopped plum tomatoes
175ml/6fl oz tomato purée
50g/2oz fresh basil, chopped
2 teaspoons paprika
1/4 teaspoon freshly ground black pepper
225ml/8fl oz dry white wine
700g/11/2lb swordfish, cut into
2.5cm/1in pieces

• Wash the clams under cold running water to release any grit. Set aside.
• Heat the oil in a large saucepan over a medium heat. Add the onion and garlic, and cook until tender. Add the tomatoes, tomato purée, basil, paprika and pepper. Cover and bring to a boil, then reduce the heat and simmer for 10 minutes, stirring occasionally.
• Add the wine, clams and fish. Cover and simmer over a medium heat until the clams open. Remove the clam meat from the shells and return to the stew, discarding the shells. Heat through, mix thoroughly and serve

Hearty Fish Stew

Hearty Fish Stew
serves 4

Ingredients
1 large onion, thinly sliced
2 carrots, thinly sliced
1 large potato, diced
1 parsnip, diced
1 turnip, diced
1/4 small green cabbage, shredded
25g/1oz butter
400g/14oz canned chopped tomatoes
1 fish stock cube
350g/12oz cod fillet, skinned and cubed
1/2 teaspoon dried mixed herbs
salt and ground black pepper

• Put all the vegetables in a large saucepan with the butter. Cook, stirring, for 5 minutes. Add the tomatoes, 300ml/10fl oz water and crumbled stock cube. Bring to the boil, reduce the heat, part-cover and simmer for 15 minutes or until the vegetables are nearly tender.
• Add the fish, a little salt and pepper, and the herbs, and cook for a further 5 minutes. Taste and adjust the seasoning if necessary. Serve hot.

Oyster And Cauliflower Stew

Oyster And Cauliflower Stew
serves 4

Ingredients
25g/1oz butter
600ml/1pt canned shucked oysters
with liquid
100g/4oz cauliflower florets,
blanched
1 tablespoon cornflour
400ml/14fl oz milk
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
1/4 teaspoon onion powder

• Put the butter in a large microwave-safe baking dish. Cover with kitchen paper. Heat in the microwave on high for 45 seconds or until melted.
• Drain the oysters, reserving the liquid. Add the oysters to the butter, and cook on high for 1 minute. Using a slotted spoon, remove the oysters to a container or pot with the cauliflower.
• Gradually add the cornflour to the oyster liquid, and stir until blended. Add the milk and transfer the liquid to the baking dish. Add the salt, pepper and onion powder. Cook on high for 4–5 minutes until slightly thickened, stirring twice. Add the oysters and cauliflower to the dish, and cook on high for 2 minutes. Serve hot.

Crab And Seafood One-Pot

Crab And Seafood One-Pot
serves 4

Ingredients
225g/8oz cooked crabmeat, shredded
225g/8oz peeled and deveined
cooked prawns, chopped
125ml/4fl oz sour cream
150g/5oz green chillies, sliced
1 teaspoon chilli powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
225g/8oz tortilla chips, crushed
225ml/8fl oz ready-made salsa
200g/7oz Cheddar cheese, grated
100g/4oz pitted black olives, halved
2 spring onions, sliced

• Preheat the oven to 180°C/ 350°F/Gas mark 4.
• In large bowl, mix together the crabmeat, prawns, sour cream, chillies, chilli powder, cumin and salt.
• Line the bottom of a large baking dish with tortilla chips. Spoon the crab mixture over the chips and top with salsa, cheese, olives and spring onions. Bake in the oven for 15 minutes or until heated through and the cheese has melted. Serve immediately.

Salmon And Potato Casserole

Salmon And Potato Casserole
serves 4–6

Ingredients
250g/9oz smoked salmon,flaked
900g/2lb white potatoes, thinly sliced
1 onion, chopped
25g/1oz butter
2 tablespoons chopped fresh
flat-leaf parsley
1/4 teaspoon freshly ground
black pepper

• Preheat the oven to 180°C/ 350°F/Gas mark 4. Lightly grease a large casserole dish with a little vegetable oil.
• Layer half of the salmon, potato, onion, butter, parsley and pepper in the casserole dish. Repeat the layers.
• Gently pour 75ml/3fl oz water over the layers in the casserole dish, then cover. Bake for about 11/4 hours until the potatoes are tender. Serve hot

Butter Bean And Chicken Casserole

Butter Bean And Chicken Casserole
serves 4

Ingredients
425g/15oz canned cooked butter beans
50ml/2fl oz tomato ketchup
200g/7oz chicken, cooked and cubed
1 teaspoon minced onion
75g/3oz green pepper, chopped
1/2 teaspoon Worcestershire sauce
200g/7oz Cheddar cheese, grated
salt and freshly ground
black pepper

• Preheat the oven to 170°C/ 325°F/Gas mark 5.
• Put the beans, ketchup, chicken, onion, pepper and Worcestershire sauce in a large casserole dish. Bake, uncovered, in the oven for 20 minutes. Top with the cheese and return to the oven until the cheese is melted and golden. Serve hot.

Tarragon Chicken Casserole

Tarragon Chicken Casserole
serves 10

Ingredients
275g/10oz canned condensed chicken soup
275g/10oz canned condensed mushroom soup
175ml/6fl oz single cream
4 teaspoons dried tarragon
1/2 teaspoon ground black pepper
450g/1lb linguine, cooked and drained
600g/1lb 5oz cooked chicken, cubed
100g/4oz Parmesan cheese, freshly grated

• Preheat the oven to 180°C/ 350°F/Gas mark 4.
• In a large bowl, combine the soups, cream, tarragon and pepper. Stir in the linguine and chicken, and transfer the contents of the bowl to a large baking dish. Sprinkle with the Parmesan.
• Bake, uncovered, for 30 minutes or until heated through. Serve hot.

French-Style Stewed Duck

French-Style Stewed Duck
serves 4

Ingredients
1 oven-ready duck, about 1.8kg/4lb
25g/1oz butter
12 pearl onions
600ml/1pt chicken stock
225g/8oz frozen peas
1 tablespoon chopped fresh mint
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh flat-leaf parsley
1 teaspoon grated nutmeg
25g/1oz plain flour
salt and freshly ground black pepper

• Preheat the oven to 200°C/400°F/Gas mark 6.
• Remove the giblets and wipe the duck inside and out with kitchen paper.Prick all over with a fork.
• Melt the butter in a flameproof casserole dish, and brown the duck on all sides. Remove the duck and put to one side, and brown the onions. Pour off any fat and return the duck to the dish. Add the stock and a little salt and pepper, and bring to the boil. Cover and cook in the oven for 30 minutes.
• Skim off any fat from the surface, then add all the remaining ingredients except the flour. Reduce the oven temperature to 180°C/350°F/Gas mark 4, and cook for a further 11/2 hours. Remove the duck and keep warm. Again, skim off any fat.
• Blend the flour with a little water and stir into the casserole dish. Simmer, stirring, for 3 minutes. Taste and adjust the seasoning if necessary.
• Carve the duck, discarding the skin, and transfer to warmed serving plates. Spoon the sauce over and serve immediately.

Pumpkin Turkey Stew

Pumpkin Turkey Stew
serves 6

Ingredients
2 tablespoons canola oil
4 onions, finely chopped
2 teaspoons grated fresh root ginger
700g/11/2lb skinless turkey thigh fillet,
cut into 4cm/11/2in cubes
400g/14oz canned chopped
plum tomatoes
200g/7oz pumpkin purée
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons chopped fresh
coriander leaves

• Heat 1 tablespoon of the oil in a large flameproof casserole dish over a medium heat. Sweat the onions for 3 minutes until softened. Add the ginger and cook for a further 2 minutes. Transfer to a bowl.
• Heat the remaining oil in the casserole dish. Brown the turkey in batches, allowing 3–4 minutes per batch. Return the onions and ginger to the casserole dish. Stir in the tomatoes, pumpkin purée, salt, pepper and 225ml/8fl oz water. Bring to the boil.
• Reduce the heat to low and simmer, part-covered, for 40 minutes, until the turkey is tender. Stir occasionally. Add the coriander and cook for a further 2 minutes, then serve hot.

Chicken Macaroni Stew

Chicken Macaroni Stew
serves 2

Ingredients
225g/8oz canned chopped plum tomatoes
200g/7oz frozen mixed vegetables
100g/4oz elbow macaroni
50g/2oz onion, chopped
1/4 teaspoon chopped fresh oregano
1/8 teaspoon garlic powder
1 bay leaf
225ml/8fl oz chicken stock
200g/7oz cooked chicken, diced
salt and freshly ground
black pepper

• Put all the ingredients except the chicken in a saucepan and bring to the boil. Reduce the heat and boil gently for about 15 minutes, uncovered, until the macaroni is tender. Stir several times to prevent the macaroni from sticking together.
• Add the chicken and heat to serving temperature. Remove the bay leaf and serve immediately.

Chilli Chicken Casserole

Chilli Chicken Casserole
serves 4

Ingredients
plain flour for dredging
200g/7oz chicken, chopped
25g/1oz butter
2 tablespoons vegetable oil
2 medium onions, chopped
11/2 teaspoons poultry seasoning
4 tablespoons soy sauce
125ml/4fl oz tomato purée
2 tablespoons chilli powder
175ml/6fl oz medium dry sherry
salt and freshly ground
black pepper

• Preheat the oven to 180°C/ 350°F/Gas mark 4.
• Season the flour with salt and pepper. Dredge the chicken pieces in the seasoned flour, then brown in a casserole dish with the butter and oil over a medium-high heat.
• Add the remaining ingredients to the casserole dish and mix well. Cover and bake in the oven for 1 hour or until the chicken is tender. Serve hot.

Almond Chicken Casserole

Almond Chicken Casserole
serves 6

Ingredients
700g/11/2lb chicken, boned, skinned and diced
200ml/7fl oz mayonnaise
200ml/7fl oz Greek-style yogurt
400g/14oz canned mushroom soup
450ml/3/4pt chicken stock
2 tablespoons freshly squeezed lemon juice
3 tablespoons chopped onion
350g/12oz cooked rice
225g/8oz canned sliced
water chestnuts
225g/8oz slivered almonds
175g/6oz celery, chopped
100g/4oz butter
150g/5oz cornflakes
salt and freshly ground black pepper

• Preheat the oven to 180°C/350°F/Gas mark 4.
• Mix the chicken, mayonnaise, yogurt, soup, stock, lemon juice, onion, rice, water chestnuts, half of the almonds and the celery together. Season with salt and pepper. Put in a large casserole dish.
• Mix the remaining almonds with the butter and cornflakes, and use this mixture to top the casserole. Bake in the oven for 35–45 minutes. Serve hot.

Duck Stew With Turnips And Onions

Duck Stew With Turnips And Onions
serves 4

Ingredients
25g/1oz butter
1 duck, cut in pieces
1 tablespoon plain flour
2 onions, quartered
8 turnips, quartered
salt and freshly ground
black pepper

• Melt the butter in a heavy frying pan, and sauté the duck quickly until browned.
• Add the flour, stirring all the time.
• Add 1.2 litres/2pt water, bring to the boil and boil for 3 minutes.
• Transfer the contents of the pan to a casserole dish. Add the onions and turnips, and season with salt and pepper. Cover and cook slowly for 45–50 minutes until the duck is tender. Serve hot.

Sherry Chicken Casserole

Sherry Chicken Casserole
serves 4

Ingredients
4 chicken fillet portions, skinned and chopped
25g/1oz butter
1 large onion, finely chopped
100g/4oz button mushrooms, quartered
400g/14oz canned chopped tomatoes
125ml/4fl oz sherry
2 tablespoons tomato purée
1 bouquet garni
salt and freshly ground
black pepper

• Preheat the oven to 180°C/ 350°F/Gas mark 4.
• Brown the chicken in the butter in a flameproof casserole dish. Remove with a slotted spoon, then add the onion and fry for 2 minutes. Add the mushrooms and cook for a further 1 minute. Return the chicken to the pan.
• Add the tomatoes. Blend the sherry with the tomato purée, and stir in. with salt and pepper. Bring to the boil, then cover and cook in the oven for 11/2 hours or until the chicken is tender. Skim off any fat, and serve the casserole hot.

Duck And Pomegranate Stew

Duck And Pomegranate Stew
serves 4

Ingredients
2 small pomegranates
2kg/4lb duck, cut into 8 pieces
3 tablespoons sunflower oil
1 onion, chopped
225g/8oz shelled walnuts,
coarsely ground
450ml/3/4pt chicken stock
1 cinnamon stick
2 cloves
juice of 1/2 lemon
pinch of granulated sugar
salt and freshly ground black pepper

• Squeeze the juice from one of the pomegranates using a lemon squeezer. Extract the seeds of the other pomegranate and reserve.
• Brown the duck pieces briskly in half of the oil, and transfer to a flameproof casserole dish. Fry the onion in the same fat until it is tender, and transfer to the casserole dish. Add the walnuts to the pan, and fry until they begin to change colour, then scrape into the casserole dish.
• Return the frying pan to the heat and pour in the stock. Bring to the boil, stirring up any pan residue. Pour into the casserole dish and add the cinnamon stick, cloves, pomegranate juice, lemon juice and sugar. Season with salt and pepper.
• Cover and simmer for 30 minutes. Remove the lid and continue simmering, uncovered, for 20–30 minutes until the meat is very tender and the sauce is thick. Taste and adjust the seasoning, and serve hot with the pomegranate seeds sprinkled over the top.

Tortilla Chicken Casserole

Tortilla Chicken Casserole
serves 6–8

Ingredients
6 skinless chicken breast fillet
halves, cooked and chopped
100g/4oz canned chopped green chillies
225g/8oz Cheddar cheese, grated
275g/10oz canned condensed mushroom soup
225ml/8fl oz milk
12 corn tortillas
175g/6oz plain potato crisps, crushed

• Preheat the oven to 180°C/ 350°F/Gas mark 4. Lightly grease a 23cm/9in square baking dish with vegetable oil.
• Combine the chicken, green chillies, cheese, soup and milk.
• Place 4 tortillas in the bottom of the prepared baking dish, and spread one-third of the chicken mixture over the tortillas. Repeat the layers until all tortillas are used, ending with chicken mixture. Top with the crisps. Bake for 30 minutes until bubbly. Serve immediately.

Winter Chicken Stew

Winter Chicken Stew
serves 4

Ingredients
4 chicken fillet portions,
skinned and chopped into
bite-size pieces
25g/1oz butter
1 onion, sliced
4 carrots, sliced
1 swede, sliced
100g/4oz pearl barley
900ml/11/2pt chicken stock
3 potatoes, cut into bite-size chunks
1 green cabbage, shredded
salt and freshly ground
black pepper

• Brown the chicken in the butter in a large saucepan. Remove from the pan with a slotted spoon.
• Add the onion, carrots and swede to the same pan, and sauté for 2 minutes, stirring.
• Add the barley and stock, and return the chicken to the pan. Season with salt and pepper.
• Bring to the boil, then simmer for 45 minutes. Add the potatoes and cabbage, cover and continue cooking for 20 minutes or until all ingredients are tender. Serve hot.

Chicken And Pasta Broth

Chicken And Pasta Broth
serves 4

Iingredients
2 tablespoons sunflower oil
350g/12oz skinless chicken
breast fillets, diced
1 onion, diced
250g/9oz carrots, diced
250g/9oz cauliflower florets
900ml/11/2pt chicken stock
2 teaspoons dried mixed herbs
100g/4oz pasta shapes
salt and freshly ground
black pepper

• Heat the oil in a large saucepan and quickly sauté the chicken, onion, carrots and cauliflower until they are lightly coloured. Stir in the chicken stock and herbs, and bring to the boil.
• Add the pasta and return to the boil. Cover the pan and leave the broth to simmer for 10 minutes, stirring occasionally to prevent the pasta shapes sticking together.
• Season the broth with salt and pepper, and serve immediately.

Chicken And Sweetcorn Stew

Chicken And Sweetcorn Stew
serves 4

Ingredients
4 skinless chicken breast fillets,
chopped into chunks
plain flour for dredging
2 tablespoons olive oil
1 onion, sliced
1 garlic clove, crushed
150g/5oz canned sweetcorn
2 chicken stock cubes
1 tablespoon clear honey
125ml/4fl oz tomato sauce
salt and freshly ground
black pepper

• Season the chicken with salt and pepper, and dredge in the flour. Shake off any excess.
• Sauté the chicken in the oil until golden. Remove from the pan.
• Sweat the onion and garlic in the same pan until soft. Add the chicken, sweetcorn, stock cubes, honey and tomato sauce. Simmer over a medium-high heat for at least 20 minutes, stirring regularly. Serve hot.

Chicken And Crackers Casserole

Chicken And Crackers Casserole
serves 6

Ingredients
2 packets Ritz or other butter crackers, crushed
100g/4oz butter, melted
6 skinless chicken breast fillets,
cooked and chopped into bite-size pieces
400g/14oz canned cream of chicken soup
225g/8oz sour cream
225ml/8fl oz chicken stock

• Preheat the oven to 150°C/ 300°F/Gas mark 2.
• Put half the crackers in the bottom of a large casserole dish. Drizzle half the butter over the crackers.
• Mix the chicken with the soup, sour cream and stock, then pour over the crackers.
• Sprinkle the remaining crackers over the chicken mixture. Drizzle with the remaining butter. Bake in the oven for 30–45 minutes.Serve immediately.

Turkey Casserole

Turkey Casserole
serves 8

Ingredients
75g/3oz butter
2 tablespoons plain flour
150ml/5fl oz single cream
225g/8oz cooked turkey, diced
225g/8oz Cheddar cheese,grated
450g/1lb potatoes, cooked and mashed
225g/8oz dry stuffing mix
salt and freshly ground black pepper

• Preheat the oven to 180°C/ 350°F/Gas mark 4.
• Melt half the butter in a saucepan over a low heat, then stir in the flour until thoroughly mixed. Slowly stir in the cream and 225ml/8fl oz cold water. Season with salt and pepper. Stir over a low heat for 5 minutes. Remove from the heat.
• Put the turkey in a lightly greased baking dish. Pour the sauce over the turkey, then sprinkle with the cheese. Spread the mashed potatoes over the cheese.
• Melt the remaining butter and add to the stuffing mix, then sprinkle the stuffing over the potato. Bake in the oven, uncovered, for 45 minutes.Serve hot.

Turkey, Pea And Ham Pot Pie

Turkey, Pea And Ham Pot Pie
serves 6

Ingredients
50g/2oz plain flour
500g/1lb 2oz turkey thighs, diced
4 tablespoons vegetable oil
1 onion, chopped
250ml/9fl oz chicken stock
175g/6oz ham, cut into bite-size chunks
150g/5oz frozen peas
2 teaspoons chopped fresh tarragon
2 teaspoons chopped fresh chives
2 tablespoons crème fraîche
375g/13oz ready-rolled puff pastry
1 egg, beaten
salt and freshly ground black pepper

• Preheat the oven to 200°C/400°F/Gas mark 6.
• Put the flour in a bowl, season with salt and pepper, and toss the turkey until coated. Heat half of the oil in a large frying pan and brown the turkey on all sides. Remove the turkey from the pan using a slotted spoon. Set aside.
• Heat the remaining oil in the same pan, and sweat the onion for about 10 minutes until soft. Stir in the remaining flour and cook for 1 minute.
• Pour in the stock, bring to the boil and simmer until thickened. Return the turkey to the pan, add the ham, peas and herbs, and simmer for 5 minutes. Stir in the crème fraîche. Transfer the mixture to a medium baking dish and allow to cool.
• Lay out the puff pastry, rolling if necessary, to a size just larger than the top of the baking dish. Brush the edge of the dish with a little egg and lay the pastry on top, pressing gently to seal. Crimp lightly around the edges with your fingers or a fork. Brush the top of the pastry with the beaten egg. Make small slits in the top for steam to escape.
• Bake for 30–35 minutes until the filling is completely heated through and the pastry golden brown. Serve hot.

One-Pot Cajun Chicken Gumbo

One-Pot Cajun Chicken Gumbo
serves 2

Ingredients
1 tablespoon sunflower oil
4 chicken thighs
1 small onion, diced
2 celery sticks, diced
1 green pepper, seeded and diced
100g/4oz long-grain rice
300ml/10fl oz chicken stock
1 fresh red chilli, seeded and thinly sliced
225g/8oz okra, trimmed
1 tablespoon tomato purée
salt and freshly ground
black pepper

• Heat the oil in a wide pan. Fry the chicken until golden. Remove the from the pan. Stir in the onion,celery and pepper, and fry for 1 minute. Pour off any excess oil.
• Add the rice and fry, stirring, for a further minute. Add the stock and heat until boiling. Add the chilli, okra and tomato purée. Season with salt and pepper.
• Return the chicken to the pan and stir. Cover tightly and simmergently for 15 minutes or until the rice is tender and the chicken is cooked. Serve immediately.

One-Pot Chicken Couscous

One-Pot Chicken Couscous
serves 8

Ingredients
900g/2lb boneless, skinless
chicken breasts, cut into
2.5cm/1in chunks
50ml/2fl oz olive oil
4 large carrots, peeled and sliced
2 onions, diced
3 garlic cloves, crushed
500g/1lb 2oz canned
chicken soup
250g/9oz couscous
2 teaspoons Tabasco sauce
1/2 teaspoon salt
200g/7oz raisins
200g/7oz slivered almonds, toasted
50g/2oz fresh parsley, chopped

• In a large frying pan over a medium-high heat, cook the chicken in the oil until well browned on all sides. Using a slotted spoon,remove the chicken to a plate.
• Reduce the heat to medium.
• In the remaining drippings, cook the carrots and onion for 5 minutes.Add the garlic and cook for a further 2 minutes, stirring frequently.
• Add the soup, Tabasco sauce, salt and chicken. Bring to the boil, then reduce the heat to low, cover and simmer for 5 minutes. Stir in the raisins, almonds and parsley. Heat through, and serve immediately.

French-Style Pot-Roast Poussin

French-Style Pot-Roast Poussin
serves 4

Ingredients
1 tablespoon olive oil
1 onion, sliced
1 garlic clove, sliced
50g/2oz smoked back bacon
2 fresh poussins, about
450g/1lb each
25g/1oz butter, melted
2 baby celery hearts, quartered
8 baby carrots
2 small courgettes, cut into chunks
8 small new potatoes
600ml/1pt chicken stock
150ml/5fl oz dry white wine
1 bay leaf
2 sprigs of fresh thyme
2 sprigs of fresh rosemary
1 tablespoon butter, softened
1 tablespoon plain flour
salt and freshly ground
black pepper

• Preheat the oven to 190°C/375°F/Gas mark 5.
• Heat the olive oil in a large flameproof casserole dish, and add the onion, garlic and bacon. Sauté for 5–6 minutes until the onions are soft.
• Brush the poussin with a little of the melted butter and season well with salt and pepper. Lay on top of the onion mixture, and arrange the prepared vegetables around them. Pour the stock and wine around the poussin, and add the herbs.
• Cover and bake in the oven for 20 minutes, then remove the lid and brush the pousssins with the remaining melted butter. Cook for a further 25–30 minutes until golden.
• Transfer the poussins to a warmed serving platter, and cut each one in half using poultry shears or scissors. Remove the vegetables with a slotted spoon, and arrange them around the birds. Cover with foil and keep warm.
• Discard the herbs from the pan juices. In a bowl, mix together the softened butter and flour to form a paste. Bring the liquid in the pan to the boil, then whisk in teaspoonfuls of the paste until thickened.Season the sauce with salt and pepper, and serve with the poussin and vegetables.

Swiss Chicken Casserole

Swiss Chicken Casserole
serves 4

Ingredients
500g/1lb 5oz cooked chicken,
chopped into bite-size pieces
175g/6oz celery, sliced
200g/7oz herb stuffing,
broken up
225ml/8fl oz salad dressing
125ml/4fl oz milk
50g/2oz onion, chopped
225g/8oz Emmenthaler
cheese, grated
50g/2oz toasted slivered
almonds
salt and freshly ground
black pepper

• Preheat the oven to 180°C/ 350°F/Gas mark 4.
• Combine the chicken, celery,stuffing, salad dressing, milk, onion and cheese in a large casserole dish. Season with salt and pepper,and sprinkle with the almonds.
• Cover the casserole with a lid and bake in the oven for 25 minutes. Remove the lid and continue baking for a further 10 minutes.Serve hot.

Chicken Casserole With Yogurt

Chicken Casserole With Yogurt
serves 6

Ingredients
50g/2oz cornflour
1 teaspoon paprika
1.2kg/3lb chicken fillets, skinned
and trimmed
1 packet chicken noodle soup
250ml/9fl oz warm water
1 garlic clove, crushed
1 teaspoon Worcestershire sauce
50ml/2fl oz dry sherry
125ml/4fl oz freshly squeezed
lemon juice
2 tablespoons Greek-style yogurt
1 tablespoon finely chopped
fresh flat-leaf parsley
• Preheat the oven to 180°C/
350°F/Gas mark 4.

• Mix together the cornflour and paprika, and toss the chicken fillets in the mixture. Arrange the fillets in the bottom of a large shallow casserole dish.
• Combine the remaining ingredients and pour over the chicken.
• Cook in the oven, uncovered, for about 40 minutes until the chicken is tender. Serve hot.

Duck Casserole

Duck Casserole
serves 4

Iingredients
25g/1oz plain flour
1 duck, jointed and skinned
4 shallots, finely chopped
100g/4oz mushrooms,
finely chopped
400ml/14fl oz beef stock
225g/8oz shelled green peas
1 teaspoon chopped fresh mint
salt and freshly ground
black pepper

• Preheat the oven to 190°C/ 375°F/Gas mark 5.
• Season the flour with salt and pepper, and use to coat the duck.Put the shallots and mushrooms with the duck in a casserole dish.
• Add enough stock to cover, put on a lid and cook in the oven for 45 minutes. Add the peas and mint and continue cooking for a further 30 minutes until the duck is tender.Serve hot.

Chicken Broccoli Casserole

Chicken Broccoli Casserole
serves 4

Ingredients
500g/1lb 2oz broccoli florets
500g/1lb 2oz cooked chicken,
cubed
275g/10oz canned condensed
chicken soup
125ml/4fl oz mayonnaise
100g/4oz Parmesan cheese,
freshly grated
1/2 teaspoon curry powder
100g/4oz fresh bread, cubed
25g/1oz butter, melted

• Preheat the oven to 180°C/ 350°F/Gas mark 4. Lightly grease a large baking dish with a little vegetable oil.
• Cook the broccoli in water in a covered saucepan until al tender but still with a bite, then drain.
• Put the broccoli in the prepared baking dish.
• Combine the chicken, soup,mayonnaise, cheese and curry powder, then spoon over the broccoli. Top with the bread and butter. Bake in the oven,uncovered, for 25–30 minutes until heated through. Serve hot.